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Hardback | 416 pages185 x 261 x 40 | 1384g
' Nigella Lawson'Jeremy Lee is an absolutely brilliant British chef . Call us on: +442033020460 ‘One of the most beautiful cookery books I have ever seen. We also offer knife skills and sharpening classes, and more. This cookbook is extraordinary, don't hesitate to buy it' Stanley Tucci'One of the most beautiful cookery books I have ever seen. This cookbook is extraordinary, don't hesitate to buy it' Stanley Tucci 'One of the most beautiful cookery books I have ever seen. There are sections on the usefulness and frugality of breadcrumbs, black olive crumbs to serve with everything; impromptu puddings like peaches in wine with bay leaves or plum compote with ricotta and hazelnuts; pea dishes galore; superb versions of classics like chocolate St Emilion and pommes Anna; big dishes to serve a few such as marinated chicken with roast pumpkin salad; and essentials like a wild garlic puree.
General cookery & recipes
- 416 pages, Hardback.
- Dimensions: 184x260mm
- Dimensions 184 x 260 x 38mm | 1,380g
Reviews
Amazing book and a beautiful study of how to cook & why.
I'm giving it 5 stars because it's not the book that I'm complaining about, but the packaging material. I had concerns that this would be a book for those upper tier foodies who love to talk about food and restaurants but never actually cook from a recipe book but here are a bunch of comforting recipes written with love often like Hopkinson and Slater referring to family meals of old. It’s not classic in my mind it really is something you might see from times gone - good eating never really goes away yes?
stephen camps
Otherwise it is a beautiful book! This is a study in how to cook, why to cook & ultimately why it’s important to treat your food with love & respect. It is purely inspirational for food.
Roberta Prostor
It smashed my unconscious bias. When it arrived, in a flimsy heavy cardstock mailer, the book was damaged. ) If you buy this book your be cooking daily it's so soul pleasing. I love beetroot and horseradish it's one of my favourite things to eat, so page 287.
Jennifer WIlliams
If you enjoy Simon Hopkinson, Val Warner, HFW, early Nigel Slater then you’ll love this book and the food, which I’ll call ‘modern old fashioned’. My heart is full of emotions I've spent days since the post delivered the book to me I'm exhausted by my night time reading.
It reminds us of the importance of seasonally. Then page 91 profiteroles.
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